For the hollandaise sauce

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Method

First make the Hollandaise sauce.
Put the lemon juice and vinegar in a
small bowl, add the egg yolks and whisk
with a balloon whisk until light and frothy.
Place the bowl over a pan of simmering
water and whisk until mixture thickens.
Gradually add the butter, whisking
constantly until thick – if it looks like it
might be splitting, then whisk off the heat
for a few mins. Season and keep warm.

To poach the eggs, bring a large pan
of water to the boil and add the vinegar.
Lower the heat so that the water is
simmering gently. Stir the water so you
have a slight whirlpool, then slide in the
eggs one by one. Cook each for about
4 mins, then remove with a slotted spoon.

Lightly toast and butter the muffins,
then put a couple of slices of salmon on
each half. Top each with an egg, spoon
over some Hollandaise and garnish with
chopped chives.

Oh and also... is it common knowledge that you can freeze egg whites? After 5 years of cooking i've only just been told and now i feel a lot less guilty about only using the yolks. Plus i can make extra meringue for my lemon meringue pie. Maybe another novice will find it useful.

This is the first recipe for hollandaise sauce i ever seen where you don't need to melt the butter first! I think that might even be the secret for us mere mortals because mine never came close to splitting and usually i have to constantly adjust the temperature to avoid it happening. The boyfriend did look petrified when he saw the finished product (with Johnathan's suggestion of champagne), but he must have thought i was about to propose, cause it looked delicious to me!

This is soooo delicious. I had to do a dairy free version (due to allergy to milk protein), so used Pure instead and it was lovely. Sprinkled with spring onions and it worked brilliantly as a treat for hungover offspring.

Did this this morning for a surprise Valentines Day breakfast and it really was perfect. Followed the recipe to the letter and could not have been happier with it or the reaction from the other half. Will become a saturday morning favourite when we have guests I think!

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